Tall & Towering Chocolate Chip Cookies with Fun Mix-Ins
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"Fluffy, airy chocolate chip cookie with cookies with a twist"
Serves About 24 cookies | Prep Time 15 PT15M | Cook Time 11-13 PT27M | CookiesWhy I Love This Recipe
Adding bread flour not only gives structure but also brings a more complex, chewy texture to cookies—perfect for that bakery feel!
Ingredients You'll Need
1 3/4 cups all-purpose flour
1/2 cup bread flour (for extra structure)
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, softened (room temp)
1 cup packed brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 large egg + 2 egg yolks (extra yolk for richness and height)
2 cups chunky chocolate chunks or chips
1/2 cup toasted chopped pecans or walnuts (optional)
1/2 cup mini marshmallows (optional)
Flaky sea salt, for sprinkling on top
Directions
Whisk flours, baking soda, baking powder, and salt in a bowl.
Cream softened butter and sugars until light and fluffy, about 3-4 minutes.
Beat in vanilla, egg, and egg yolks until combined.
Gradually mix in dry ingredients just until incorporated—don’t overmix!
Fold in chocolate chunks, nuts, and marshmallows gently.
Chill dough overnight or for at least 4 hours—it makes all the difference!
Preheat oven to 400°F. Scoop dough (2-3 tbsp per cookie), roll into balls without flattening, and place on parchment-lined baking sheets, well spaced.
Sprinkle the tops lightly with flaky sea salt.
Bake at 400°F for 3 minutes, then reduce to 350°F and bake 8-10 more minutes. Cookies should look set on edges but soft in centers.
Cool on baking sheet 5 minutes before transferring to racks to cool completely.
Pairs Well With
A glass of cold milk or a scoop of vanilla ice cream.






